Egg Nog Custard
I made a couple of pies, one for eating now, the other for Christmas dinner,
and a custard.
The pies are pecan cheesecake, recipe here. The custard recipe is below.
Egg Nog Custard
5 eggs
3/4 c. sugar
2 c. whole milk
1 1/4 c. heavy cream
1 tspn vanilla extract
2 tspns rum extract
Preheat oven to 350 degrees Fahrenheit. Beat all ingredients together. Pour into 8 ramekins (little ceramic dishes) or an oven-proof casserole pan. Place into a roasting pan filled half way with water. Bake for 30 minutes. Cool before serving.
I like my custard warm and light, but if you like it cold and thicker, refrigerate for at least 2 hours. I prefer to eat it plain, but you can serve it with whipped cream and a sprinkling of nutmeg.
In other news, the kids had a holiday concert at their school yesterday evening. Here are my boys, one with a friend.
and a custard.
The pies are pecan cheesecake, recipe here. The custard recipe is below.
Egg Nog Custard
5 eggs
3/4 c. sugar
2 c. whole milk
1 1/4 c. heavy cream
1 tspn vanilla extract
2 tspns rum extract
Preheat oven to 350 degrees Fahrenheit. Beat all ingredients together. Pour into 8 ramekins (little ceramic dishes) or an oven-proof casserole pan. Place into a roasting pan filled half way with water. Bake for 30 minutes. Cool before serving.
I like my custard warm and light, but if you like it cold and thicker, refrigerate for at least 2 hours. I prefer to eat it plain, but you can serve it with whipped cream and a sprinkling of nutmeg.
In other news, the kids had a holiday concert at their school yesterday evening. Here are my boys, one with a friend.
posted by ax174 at
1:27 PM
